Steamed dumplings
Description
Steamed dumplings are much healthier than those cooked in the traditional way. Today I'm using potato as the filling, but you can use any other filling you like. The dough is universal and works well for both sweet and savory fillings. Regardless of what filling you choose, keep in mind that dumplings taste even better when served with a topping. What kind? That depends on your chosen filling and, of course, your personal taste. This is a great way to diversify your family's everyday menu—definitely keep this recipe in mind.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine water and egg. Add 1 tablespoon of vegetable oil and 1 teaspoon of salt. Mix well.
- 3
Step 3
Add the flour in parts. When the dough becomes difficult to mix with a spoon, transfer it onto the table. Adding the remaining flour as needed, knead until you get a firm and elastic dough that does not stick to your hands.
- 4
Step 4
Gather the dough into a ball, return it to the bowl, cover with a towel, and let it rest for 20 minutes.
- 5
Step 5
Meanwhile, you can prepare the filling. Today I have a budget-friendly, yet no less delicious, potato option. The potatoes need to be cut into small cubes—the smaller, the better.
- 6
Step 6
For juiciness, add finely diced onion, salt to taste, and your favorite spices. I'm using ground pepper, a pinch of coriander, and cumin.
- 7
Step 7
Season the filling with the remaining fat (instead of fat, you can pass a piece of bacon through a meat grinder) and mix well.
- 8
Step 8
Cut off a piece of dough and roll it into a "sausage".
- 9
Step 9
Cut the "sausage" into pieces, the size depends on the desired size of the dumplings.
- 10
Step 10
Roll each piece of dough in flour on both sides and roll out into a circle. Place the filling in the center of each dough circle. Since the filling will release juice over time due to the salt, it should be stirred periodically.
- 11
Step 11
Lift the edges of the dough on both sides and carefully pinch them together to form a crescent shape.
- 12
Step 12
You can leave the dumplings as they are, or go over the seal once more, making it wider and thinner. Then hold the dumpling in one hand and use the other hand to form a braid. The work will be done by the thumb (on top) and the index finger (below). The other hand will rotate the dumpling.
- 13
Step 13
Thus, shape all the dumplings and place them on a greased rack of a steamer or mantou cooker. Steam the dumplings for about 45 minutes.
- 14
Step 14
The dumplings are ready. Be sure to brush them with melted butter before serving.
- 15
Step 15
Can be served.